Creamy Spaghetti & Organic Meatballs
with Scallions & Lemon
Spaghetti with cream sauce is one of those simple pleasures. Is there anyone who’d turn down a big bowl of rich, velvety noodles? Surely not, although adding meatballs and a kick of heat and lemon certainly makes it that much more crave-able. Which is exactly what we’re doing: taking a tried-and-true Italian American classic and swapping in a scalliony, peppery, lemon cream sauce topped with tender, savory meatballs. Now that’s amore!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Organic Ground Beef
Cheese Roux Concentrate
Tuscan Heat Spice
Chicken Stock Concentrate
Not included in your delivery
• Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Thinly slice scallions, separating whites from greens; mince whites. Zest and quarter lemon. Peel and mince or grate garlic.
• In a medium bowl, combine beef, panko, half the scallion greens, half the ketchup, 1 TBSP water, juice from one lemon wedge, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. (For 4, use all the ketchup, 2 TBSP water, and juice from two lemon wedges.) • Form into 8-10 1-inch meatballs (16-20 meatballs for 4). Place meatballs on a lightly oiled baking sheet.
Swap in organic beef for beef.
• Roast meatballs on top rack until browned and cooked through, 14-16 minutes.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.
• Heat a drizzle of oil in a large pan over medium-high heat. Add garlic, scallion whites, and half the lemon zest; cook, stirring, until fragrant, 30-60 seconds. • Whisk in 2⁄3 cup water (1 1⁄3 cups water for 4 servings), cheese roux concentrate, cream cheese, stock concentrate, and half the Tuscan Heat Spice (all for 4). Bring to a simmer and cook, stirring, until thickened, 30-60 seconds. Remove pan from heat. Taste and season with salt and pepper if desired.
• Add drained spaghetti and meatballs to pan with sauce; toss to coat. (For 4 servings, if your pan isn’t large enough, carefully transfer everything back to the empty pasta pot.) TIP: If needed, stir in more water a splash at a time until everything is coated in a creamy sauce. • Divide pasta between bowls and season with pepper. Top with remaining scallion greens and remaining lemon zest to taste. Serve with a squeeze of lemon juice.
Ground Beef is fully cooked when internal temperature reaches 160°.